Succulent Chinese Beer! (48 L / 12.7 gal)

What is the charge!? Drinking a BEER? A Succulent CHINESE Beer!? In honour of democracy manifest we have brewed up a delicious, succulent Chinese Beer! This refreshing 4.5 % lager is clean, dry, a touch sweet and perfectly balanced with Saaz hops. Its the perfect palate cleanser with a Succulent Chinese Meal!

Stats

• Style: Chinese Lager
• ABV: 4.6 %
• OG: 1.043 (measured 1.041)
• FG: 1.008 (measured 1.007)
• IBU: 20 (Tinseth)
• Colour: 9 EBC (SRM ~4.5)
• Carbonation: 2.8 vols CO₂
• Batch Size: 48 L (12.7 gal)
• Boil Time: 60 min
• Efficiency: 82 % brewhouse, 85 % mash
• System: BrewZilla / RoboBrew 65 L
• Brewfather_Batch51_20251113

Brewfather Link

Ingredients

Malt Bill (8.48 kg / 18.7 lb total)

• 5.342 kg (11.78 lb) Pilsner Malt (Craft Export, 3.2 EBC) — 63 %
• 2.544 kg (5.61 lb) Long Grain Chinese Rice (2 EBC) — 30 % (boil 30 min to gelatinise)
• 339 g (0.75 lb) Medium Crystal Malt (100 EBC) — 4 %
• 254 g (0.56 lb) Gladiator Malt (8.2 EBC) — 3 %
• 200 g (0.44 lb) Rice Hulls (for lautering)
• Brewfather_Batch51_20251113

Hops (Saaz – 174 g / 6.14 oz total)

• 57 g (2 oz) @ 60 min — 9 IBU
• 57 g (2 oz) @ 30 min — 7 IBU
• 60 g (2.1 oz) @ 15 min — 4 IBU

Yeast

• 34 g (1.2 oz) Fermentis SafLager West European Lager Yeast

Water Profile (Adjusted)

• Base Profile: Myk Light Lager
• Ca 22 ppm • Mg 5 ppm • Na 15 ppm • Cl 31 ppm • SO₄ 30 ppm • HCO₃ 57 ppm
• SO₄/Cl ratio: 1.0 • Mash pH: 5.35 • Sparge pH: 5.3

Additions (per batch):

• Mash: 1.3 g Gypsum (CaSO₄), 6.6 mL Phosphoric Acid (85%)
• Sparge: 1.3 g Gypsum, 1.77 mL Phosphoric Acid
• Boil (15 min): 1.67 g Whirlfloc
• Brewfather_Batch51_20251113

Mash Schedule

• Single infusion at 64 °C (147 °F) for 60 min
• Mash out at 76 °C (169 °F)
• Sparge with 20 L (5.3 gal) @ 77 °C (170 °F)

Fermentation Schedule

• Primary: 15 °C (59 °F) × 14 days
• Cold Crash: 1–2 °C (34–36 °F) × 3 days
• Carbonation: 2.8 vols CO₂
• Conditioning: Lager cold for 3–5 weeks for clarity and smoothness
• Brewfather_Batch51_20251113

Step-by-Step Method

1. Rice Prep
Boil 2.54 kg (5.6 lb) long-grain rice in water for 30 minutes until fully gelatinised. Set aside to add during mash-in.

2. Mash In
Add all grains plus prepared rice to 40 L (10.6 gal) water at 64 °C (147 °F). Hold for 60 minutes for a highly fermentable wort.

3. Mash Out & Sparge
Raise mash to 76 °C (169 °F) for 10 minutes, then sparge with 20 L (5.3 gal) at 77 °C (170 °F) to collect roughly 58–60 L (15.3 gal) pre-boil volume.

4. Boil – 60 Minutes

• Add 57 g (2 oz) Saaz at 60 min
• Add 57 g (2 oz) Saaz at 30 min
• Add 60 g (2.1 oz) Saaz and 1.67 g (0.06 oz) Whirlfloc at 15 min
  Boil hard and clean for 60 minutes.

5. Chill & Transfer
Cool wort to 15 °C (59 °F) and transfer to fermenter.

6. Fermentation
Pitch 34 g (1.2 oz) SafLager West European yeast. Ferment at 15 °C (59 °F) for 14 days.

7. Cold Crash & Package
Cold crash at 1–2 °C (34–36 °F) for 3 days. Bottle or keg, carbonating to 2.8 vols CO₂. Lager for several weeks for best clarity and flavour.

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